Soak the bread in white wine until softened, then tear it into small pieces.

In a mixing bowl, combine ground pork, beef, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper. Add the soaked bread, crumbling it well, and knead until uniform.

Shape into about 15 oval meatballs, each around 65–70 g. Place them on a plate and refrigerate for 1 hour to firm up.

Heat olive oil in a frying pan and sear the meatballs for about 4 minutes per side, without moving them too soon. Once browned, transfer to paper towels to drain.

In a sauté pan, melt butter over medium heat. Add flour and cook for 2–3 minutes, stirring until sandy in color and nutty in aroma. Gradually whisk in hot stock and lemon juice until smooth.

Add the meatballs to the sauce, cover with a lid, and simmer for 20 minutes. Turn once during cooking and scrape the bottom to prevent sticking. Taste and adjust seasoning if needed.

Sprinkle with extra oregano and freshly ground black pepper. Serve warm with crusty bread, rice, or roasted vegetables.